CORNBREAD PANCAKES WITH BUTTER PECAN SYRUP INGREDIENTS
Butter-Pecan Syrup 2 tablespoons butter or margarine 1/3 cup chopped pecans 3/4 cup maple-flavored syrup Pancakes 1 1/4 cups Gold Medal® all-purpose flour 3/4 cup cornmeal 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 1/3 cups milk 1/4 cup vegetable oil 1 egg, beaten 1. In 1-quart saucepan, melt butter over medium heat. Add pecans; cook, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat. 2. Heat griddle or skillet over medium-high heat or to 375°F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating). 3. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended. 4. For each pancake, pour about 1/4 cup batter from cup or pitcher onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other sides 2 to 3 minutes longer or until golden browned. Serve with syrup. -- chapalache...@gmail.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
